PUFF PASTRY LEAVES

The trees here at StoneGable are almost bare... and leaves are swirling all around! I love fallen leaves. Their vibrant colors... the way they rustle and crunch... the distinct aroma of burning leaves... the way they fly in the wind... and their buttery yummy taste!

Wait.... what?  

I love eating leaves... puff pastry leaves...

EASY PUMPKIN BISCOTTI

All pumpkin lovers raise your hands! Look at all those hands!!!! I thought so... most people love pumpkin. 

If fall were a food it would be a pumpkin! 

 Lucky for us, fall is not over... so let's eat our fill of pumpkiny foods until that day of all feasting, Thanksgiving, culminates with the pinacle of sweet desserts... pumpkin pie! 

The pumpkin biscotti is cooling on my counter and  StoneGable smells divine! Oh, this biscotti is worth baking just so your home can smell like mine...

1 cup roasted not salted pumpkin seeds (not with the shell)
1 cup sugar
6 TBS butter, softened
1 cup canned pumpkin, not pumpkin pie mix
2 eggs
3 1/2 cup all purpose baking mix
1 TBS pumpkin pie spice
1/2 tsp cinnamon
chocolate baking chips

Beat sugar and butter in a large bowl of an electric mixer on medium until creamy.
dd pumpkin and beat. Add eggs and beat.

In a separate bowl add baking and spices. Stir by hand to mix.

Add the baking mix to the pumpkin in three batches. Mix until just blended.
Add 3/4 cup of the pumpkin seeds and mix in by hand.

Put the biscotti dough in the freezer for 1 hour until firm.

Preheat oven to 325 degrees.
Divide the dough into two slightly flattened 12 x 3 logs. Put then on a parchment lined baking sheet.

Bake for 35 minutes or until firm.  Cool on a wire rack, about 1 hour.

Cut each log diagonally into 3/4 inch thick slices with a serrated knife. 

Place on a greased baking sheet and bake for 20 minutes. Cool completely on a wire rack.

Melt the chocolate in the microwave .
Dip the end of the biscotti in the chocolate to coat, and then dip into pumpkin seeds.

YUMMY!

PRINTABLE RECIPE

ON THE MENU MONDAY # 14~ Week of September 16, 2012

I am a Foodie... I hoard cookbooks ... and read them like romance novels!

I have file upon file of recipes torn out of magazines... and notebooks detailing dinner parties, luncheons and brunches.... menus and recipes cards... 

And since I have started blogging I have more recipes than I could ever make. There are so many bloggers that are fabulous and creative cooks! 

The great thing about making a recipe from a blog is that most of us share the most tasty food in our repertoire! And it is generally some of the best food I have eaten!

So, keep the recipes and menu plans coming... and contribute to my foodie addiction!

NOW HERE'S WHAT'S ON THE MEMU...

MONDAY

SLOW COOKED PORK ROAST

Roasted Carrots

Mashed Potatoes ( Double, for Friday)

TUESDAY

EASY CHICKEN FRICASSEE

Basmatti Rice

Sauteed Broccoli In Garlic and Oil

WEDNESDAY
HERBED FLOUNDER EN PAPILLOTE (PARCHMENT)
HALUSHKI
SWEET PICKLED BEET, APPLE AND CARROT SALAD


THURSDAY
NANI'S CHICKEN NOODLE SOUP
Crusty Bread
Assorted Cheeses

FRIDAY
SWISS STEAK
Mashed Potatoes
BRAISED BRUSSEL SPROUTS WITH BACON AND SHALLOTS


SATURDAY
Spaghetti And Meatballs
GRANDMA LO BIANCO MEAT BALLS
CEASAR SALAD

SUNDAY
SLOW COOKER FRENCH ONION SOUP
Garlic Bread

Here are just a few featured dishes from last week's ON THE MENU MONDAY... Of course, I want to try them all..

Isn't fun when we can start with dessert first... SNICKERDOODLE PEACH PIE in a jar from Lisa at SIMPLY... THIS, THAT, AND THE OTHER looks and sounds so scrumptious! What a great combination... and it is half pint sized!!!! It was the most viewed OTMM recipe last week!

Shannon from COZY HOME SCENES has cooked up a real crowd pleaser... everyone loves cheesy potatoes. But when they're EASY CHEESY POTATOES and only take 15-20 minutes to bake... the cook likes them the best!

PUMPKIN WAFFLES sound like fall! Tanya from TAKE SIX  fills breakfast with flavors of the season!!! YUMMY!

Okay, now that we have had lots of sweets, let's get healthy with EASY DRIED KALE CHIPS. These sound so delicious! Jenni from MOM ESSENTIAL has a very informational blog about healthy and natural living!





Mrs. Big Flavors from LITTLE KITCHEN BIG FLAVORS brought  buffalo wings in dip form with CHICKEN WING DIP. Just in time for football season! My boys will love this!





I love reading about great cooking techniques and what I call "chef secrets"! Tamatha at A FLOCK IN THE CITY is a fabulous cook... and great teacher! Her informative tutorial on MAKING STRENGTHENED STOCK is a must read! I love that she calls this stock... flavor bombs!






LACE COOKIES are one of my favorites. So, so, easy... you don't even use mix it with a spoon!

This weeks featured Menu plan is from BUSHEL AND A PICKLE. Linda is a gifted Bible teacher and has been a missionary with her husband to the people of China! I am blessed to call her my friend!  She has a simple recipe for trail mix.

NOW WHAT'S ON YOUR MENU...

 

Thanks, for joining us and sharing!

* Please link your post using your permalink

* Please link back to ON THE MENU MONDAY in the body of your post

* It would be so nice if you followed me!

* Please visit other OTMM participants

* Please link up only photographs that belong to you. 

Make Ahead Mashed Potatoes

Thanksgiving Mashed Potatoes that Freeze Well and A Thanksgiving Lesson:

I am doing this recipe as a PUBLIC SERVICE ANNOUNCEMENT! I know most people who cook know this life-saver of a recipe. So this is for all the first time Thanksgiving hosts and hostesses and those of you who don't cook often or those who have missed the mashed potato memo. There is nothing better than a wonderfully whipped light and perfectly seasoned serving of mashed potatoes!

The Lesson:
I have hosted Thanksgiving at my home for years.  All of my side of the family gathers at our house for a long weekend of being  loved on, being thankfull...a time of fun, shopping, food comas, church, laughter, storytelling, naps, and over eating...aka, Thanksgiving weekend! That is until last year.

Last year my sister agreed to host Thanksgiving. 
Lisa is a gourmet cook, owned her own catering business, worked professionally in an upscale restaurant in Washington, DC., and worked for Wegman's in their gourmet food section.  She is a whiz at whipping up just about anything.. and making seem so effortless!

Last year Lisa thought it would be FUN to not only to host Thanksgiving, but have a cocktail party for 50 people the night before! All this while having a housefull of guests. Typical overachiever!!!!!  I tried to wave her off that decision, but she kept saying things like,"it's no big deal", "how hard is it to cook a 25 lb turkey for 15?" and " we arn't eating until 4:00- we have all day to cook".  She just could not understand my objections- she cooked everyday. So... who was I to contradict a bonafied gourmet?

The cocktail party was full of wonderful tidbits of fabulous food, great libations and very fun and interesting people. A perfectly marvelous evening. We finally finished cleaning up at 2:30 AM. I am not a spring chicken, so I was exhaused!!!!! I was good for nothing the next day!

Lisa, however was up before the crack of dawn.., again... overachiever! Rearranging the furniture, putting away the cocktail party "stuff", setting the Thanksgiving table, stuffing and roasting that big Turkey and peeling 15 lbs of potatoes to cook. Thanksgiving dinner was beautiful, but all Lisa wanted to do was take a nap! She couldn't even eat!  She is the very essence of hospitality... she lights up a room! So she put on her best face and soldiered through.  She slept and lazied around for the next 3 days! There is a lesson in this!

There have been times that I fussed and did  so much that when my company came I want to tell to have a great time and to lock up after themselves, and just go upstairs to bed after taking 2 advil on the way! Doing too much too close to a dinner party puts a horrific strain on us. I don't do that anymore!

I am the queen of preperation!  If it can be done ahead, I do it.  I write every tiny detail down and follow a timeline.I make all kinds of lists.  I have a list that when people say, " what can I do"- I give them a task.  I love the people I invite over to my home too much to miss their company because I am too tired or too busy with the meal. It is not that I am overly organized, not even a little bit, but I don't want to be exhaused and grumpy and rude! I want to be gracious, and warm and friendly.  But most of all I want to give anyone who come into my home my attention and love. I want them to leave with a full stomach and full heart!!!!!

Lisa is the one who actually gave this recipe to me years ago.  I have my 15lbs of mashed potatoes in the freezer already.  They thaw great and taste incredible!  Take a lesson from Lisa and me... Have a blessed and not stressed Thanksgiving!

Recipe: ( I make 1 and a half recipes to feed @ 15-20  with leftovers)
10 lbs yukon gold potatoes (they hold up best when frozen)
1 - 16 oz. container sour cream (not lite, or no fat- use the real stuff)
1- 8 oz. container whipped cream cheese with chives ( I use an extra 4oz.)
1 stick butter, cut in chunks
1/2-1 cup half and half
salt and pepper

Peel potatoes. Cut into small cubes.

Cover with cold water. Bring to boil. Slowly boil until fork tender.
Drain and put in large bowl.

Add sour cream, whipped cream cheese, butter and 1/2 cup half and half.  Using a hand mixer, whip until lumps are gone and potatoes are a lovely thick whipped consistancy.  Add more milk if needed.  Salt and pepper to taste and whip to incorporate.

This is not rocket science so if you have more of one ingredient than another, just use it.  Our family likes the cream cheese and chives, but you can use plain.  We even add a little more than the recipe calls for.
Just stay away from no fat or low fat.  It doesn't freeze and reheat as well.

Cool potatoes, and spoon into a slow cooker liner.  Seal with a twist tie.  Wrap in foil and put on baking sheet.  Freeze.

To Reheat:
A day before serving, thaw mashed potatoes in the refrigerator.  3-4 hours before using, place bag in the slow cooker and remove twist tie.  Cook on low with lid on, stirring occasionally.

Happy, Happy Thanksgiving!!!!

I am joining Michael at Designs By Gollum for Foodie Friday! I love this blog  cookbook of great recipes!

Pumpkin Pecan Biscotti

Pumpkin Pecan Biscotti:

Biscotti is a great treat for all of us who are a little intimidated by baking. Easy and tasty and kinda fun to make! Very versatile. Its flavor can be changed by incorporating add-ins, coating it with something sinfully delicious, and then rolling it in a crunchy topping .Biscotti is impressive and very grown up in flavor. Not too sweet and ready for a good dunk in some coffee, tea or even wine. YUM!

Recipe:
3 ½ cups flour
1 ½ cups brown sugar
2 tsp baking powder
½ tsp salt
2 tsp pumpkin pie spice
½ tsp cinnamon
½ cup solid-packed canned pumpkin ( not pumpkin pie mix)
2 eggs
1Tbs vanilla
1 ½ cups toasted, coarsely chopped pecans
1 bag chocolate chips
Toasted and chopped pecans

Preheat oven to 350 degrees F.

In a large bowl combine flour, brown sugar, baking powder, salt, pumpkin pie spice and cinnamon.

In a small bowl combine pumpkin, eggs and vanilla.

Add the pumpkin mixture to the flour mixture, stirring well to combine. Do not use mixer, stir by hand. Will have cookie dough consistency.

Knead or stir in pecans ( I used half walnut and half pecans)

Place dough on a lightly floured surface and divide into 3 equal parts.

Lightly flour hands and shape each portion into a slightly flattened log- about 3x12x 1/2

Place logs about 2-3 inches apart on baking sheet lined with parchement.

Bake for 25-30 min. DO NOT SHUT OFF OVEN- BUT REDUCE OVEN TO 300 DEGREES
Remove from oven and place baking sheet on a wire rack to cool 15 minutes.

Transfer each log to a cutting board. Using a serrated knife, cut diagonally into ½ inch slices.

Place the slices cut side down on the baking sheet and bake for 15 minutes, until dry.

Remove from oven and totally cool on wire rack.

When biscotti is completely cooled, melt chocolate chips in microwave at 30 second intervals until just melted stirring every interval. Do not over heat.

Chop toasted nuts and put in small bowl.

Dip biscotti end into chocolate and then in nuts.

Place on parchment paper and let harden.

Enjoy!

I am participating in Foodie Friday at Designs by Gollum. Get lots of great recipes there!

I am aso participating with Rhoda at Southern Hospitality in a recipe party. Very yummy?

Pumpkin (pie) Smoothie

Pumpkin (pie) Smoothie:


This smoothie is like a big culinary hug. It will conjure up visions of Thanksgiving and pumpkin pie. Oh my, this is delicious! Filled with good for you ingredients, it tastes almost sinful! Makes a wonderful breakfast on the go.

RECIPE:

¼ cup pumpkin puree

¼ cup fat free evaporated skim milk

1 container vanilla yogurt

¼ tsp cinnamon
¼ tsp pumpkin spice
1 tsp splenda or brown sugar
1 gingersnap cookie- this is the Secret ingredient! ( Can use 1graham cracker. G inger snaps are much better)
Put all ingredients in blender and wizzzzzzz.
Add 3-4 ice cubes and whizzzzz until frothy and blended.

Pour in glass and top with a little granola.

Enjoy while smiling!